THE ROLE OF HOTEL MANAGEMENT IN PROMOTING PLANT-BASED DIETS FOR HEALTH AND SUSTAINABILITY

Abstract

Abstract: As awareness of health and environmental issues grows, plant-based diets have become increasingly popular for their potential benefits. This paper examines the critical role of hotel management in promoting plant-based diets, focusing on health benefits and environmental sustainability. Plant-based diets are linked to reduced risks of chronic diseases and lower environmental impacts, including decreased greenhouse gas emissions and resource use. Hotels, as influential entities in the hospitality industry, can drive this dietary shift by integrating plant-based options into their menus, which can enhance guest well-being and align with sustainability goals. The paper explores effective strategies for hotel management, including menu development, staff training, marketing efforts, and supplier partnerships. It also addresses potential challenges, such as guest resistance and supply chain issues, and proposes solutions to overcome them. By adopting these strategies, hotels can contribute to healthier lifestyles and environmental stewardship while appealing to the growing number of eco-conscious and health-focused travelers. This paper provides practical recommendations for hotel management to effectively promote plant-based diets and highlights the broader implications for the hospitality industry’s role in advancing sustainable dining practices.